better-for-you hot cross buns
- 1 tablespoon active dry yeast
- ½ cup (75g) coconut sugar
- 1½ cups (375ml) lukewarm milk
- 2 cups (300g) plain (all-purpose) flour, sifted
- 2 cups (300g) plain wholemeal (whole-wheat) flour
- 2 teaspoons ground cinnamon
- ¼ cup (60ml) extra virgin olive oil
- 1 egg
- 1½ cups (230g) sweetened dried cranberries
- 2 tablespoons finely grated orange rind
- unsalted butter, to serve
- ½ cup (75g) plain (all-purpose) flour, extra sifted
- ⅓ cup (80ml) water
- ½ cup (125ml) pure maple syrup
- ¼ cup (60ml) orange juice
- Place the yeast, 2 teaspoons sugar and the milk in a large bowl and set aside for 5 minutes. The mixture will start to foam, indicating that the yeast is active.
- Place the flours, cinnamon, oil, egg, cranberries, orange rind and remaining sugar in the bowl of an electric mixer with the dough hook attached+. Mixing on low speed, gradually add the yeast mixture. Continue mixing on low speed kneading for 6–8 minutes or until the dough is smooth and elastic.
- Transfer the dough to a large lightly greased bowl and cover with a clean damp cloth. Set aside in a warm place for 1 hour or until doubled in size.
- Divide the dough into 12 pieces and roll into balls. Arrange the dough balls in a lightly grease 22cm square cake tin lined with non-stick baking paper++. Cover with a damp cloth and set aside in a warm place for 30 minutes or until doubled in size. Preheat oven to 200°C (400°F).
- To make the crosses, place the extra flour and the water in a bowl and stir to combine. Spoon into a piping bag or a small zip lock bag with one corner snipped off and pipe crosses on the buns. Bake for 35–40 minutes or until golden and springy to touch.
- While the hot cross buns are baking, make the glaze. Place the maple and orange juice into a frying pan over medium heat. Bring to the boil and simmer for 5 minutes or until thickened. While the buns are still hot, brush with the warm glaze and serve with butter. Makes 12
+ If you do not have an electric mixer with a dough hook attachment, simply knead the dough by hand on a lightly floured surface for 8 minutes or until the dough is smooth and elastic.
++ We used Glad to be Green® Compostable Brown Paper.
Photography: Chris Court
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